Endives Au Gratin Food

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE

Steps:

• Special Equipment: Steaming basket
• Serving Suggestion: French baguette, sliced
• Preheat oven to 350 to 375 degrees F.
• In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
• In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
• In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
• Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

BELGIAN CHICONS AU GRATIN (ENDIVES AU GRATIN)

Steps:

• Cut the bottom part of the endives, and boil them in salted water, until tender.
• Prepare a bechamelle sauce:.
• Melt 2TB butter in a saucepan.
• Add flour and stir.
• Add milk a little at a time.
• Cook until thickened.
• Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
• Drain the endives.
• Roll each endive in a slice of ham. Place in a rectangular baking dish.
• Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
• Place under the broiler until golden.

BELGIAN ENDIVE AU GRATIN

Steps:

• Preheat the oven to 350°F Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.
• Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.
• Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.
• Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.
• Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.
• Stir in the sautéed peppers. Set aside.
• Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.
• Cover with cheese and pepper sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.

MARTHA'S CAULIFLOWER GRATIN WITH ENDIVE

Steps:

• Preheat oven to 400°, with rack in lower third.
• Butter a 1 1/2-quart, deep, wide oven proof dish.
• Put endive in bottom of dish.
• Arrange pasta or couscous over endive.
• Top with cauliflower.
• Melt butter in a medium saucepan over medium heat; whisk in flour.
• Reduce heat to medium-low.
• Cook, stirring, 2 minutes.
• Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes.
• Remove from heat.
• Whisk in marjoram, salt, black pepper, and cayenne.
• Whisk in Gruyère until smooth.
• Pour over cauliflower.
• Sprinkle with breadcrumbs.
• Set dish on a baking sheet.
• Bake 30 minutes.
• Sprinkle with Parmesan.
• Reduce temperature to 350°; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.)
• Transfer to a wire rack; let cool 10 minutes before serving.

ENDIVE AND HAM GRATIN

Steps:

• Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
• Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
• Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.

ENDIVES ET POULET AU GRATIN (ENDIVES AND CHICKEN AU GRATIN)

Steps:

• Preheat oven to 375 degrees.
• Prepare the chicken and set aside.
• Trim off the darkened ends of the endives. Split the endives in half lengthwise and cut the pieces into one-inch lengths crosswise. There should be about eight cups.
• Put the pieces in a casserole and add one-half cup of the chicken broth, the lemon juice, salt and pepper. Cover, bring to a boil and cook about 15 minutes. The liquid should have evaporated. If there is liquid, uncover and cook until liquid evaporates.
• Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the remaining two cups of chicken broth, stirring rapidly with the whisk. Continue cooking, stirring often with the whisk, about 10 minutes. Add the cream, salt and pepper, and continue cooking about five minutes, stirring often.
• Add the chicken to the endives and two cups of the sauce. Stir to blend.
• To the remaining sauce add the egg yolk and blend.
• Spoon the creamed chicken mixture into a baking dish (an oval dish measuring 14 by 8 1/2 by 2 inches is ideal). Spoon the remaining sauce over all, and sprinkle with the cheese and bread crumbs. Bake in the oven 30 minutes or until piping hot and golden brown on top.

GRATIN OF ENDIVE AND HAM

Steps:

• Bring broth to simmer in heavy medium skillet over medium-high heat. Add endive and simmer uncovered until tender, about 12 minutes. Drain thoroughly. Place on paper towels and cool.
• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Roll each endive in ham slice to enclose. Arrange rolls in prepared dish. Melt butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Spoon sauce over rolls. Sprinkle Swiss cheese evenly over. Bake until sauce is bubbling all over and cheese begins to brown, about 30 minutes. Serve immediately.